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Ginger and Orange-scented Salmon Parcels with Coriander Butter https://www.metro.ca/userfiles/image/recipes/saumon-papillote-gingembre-zestes-orange-coriandre-5818.jpg PT20M PT12M PT32M
Mix the butter and coriander and roll it into a log. Wrap the log in plastic wrap and chill in the refrigerator. Preheat the oven to 400°F (200°C) or preheat barbecue to medium-high. In the small bowl, combine the lime juice, oil, sugar and chipotle pepper and stir until the sugar has dissolved. Cut 4 x 12-in. (4 x 30-cm) squares of foil and parchment paper. Place parchment square on foil one. Place the fish in center of parchment paper, and smear the surface with the lime juice mixture. Top with orange zest, ginger and lime slices. Fold up and seal bundles. In an ovenproof dish, place the bundles and bake, or grill bundles directly on the barbecue for 10-12 minutes until the fish flakes easily when tested with a fork. To serve, place the bundles on individual servings plates, and serve with slices of coriander butter and steamed rice and green vegetables. If properly sealed, bundles swell up like balloons. If not, they stay flat because some steam escapes, and the fish is more likely to be dry.
4
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1/4 cup (60 mL) butter at room temperature 1 Tbsp. (15 mL) finely chopped fresh coriander leaves 2 Tbsp. (30 mL) lime juice 1 Tbsp. (15 mL) olive oil 1 Tbsp. (15 mL) brown sugar 1 tsp. (5 mL) chipotle 4 fresh salmon portion 1 Tbsp. (15 mL) finely grated orange zest 1 Tbsp. (15 mL) finely shredded fresh ginger 1 lime, thinly sliced
Ginger and Orange-scented Salmon Parcels with Coriander Butter

Ginger and Orange-scented Salmon Parcels with Coriander Butter

Rate this recipe
11 Votes
  • Gluten-free
4
Ginger and Orange-scented Salmon Parcels with Coriander Butter
0:20
Preparation
0:12
COOKING
0:32
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 cup
    (60 mL)
    butter at room temperature
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  • 1 Tbsp.
    (15 mL)
    finely chopped fresh coriander leaves
  • 2 Tbsp.
    (30 mL)
    lime juice
  • 1 Tbsp.
    (15 mL)
    olive oil
  • 1 Tbsp.
    (15 mL)
    brown sugar
  • 1 tsp.
    (5 mL)
    chipotle
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  • 4
    fresh salmon portion
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  • 1 Tbsp.
    (15 mL)
    finely grated orange zest
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    v

  • 1 Tbsp.
    (15 mL)
    finely shredded fresh ginger
  • 1
    lime, thinly sliced
Imprimer ma sélection

Preparation

Mix the butter and coriander and roll it into a log. Wrap the log in plastic wrap and chill in the refrigerator.

Preheat the oven to 400°F (200°C) or preheat barbecue to medium-high.

In the small bowl, combine the lime juice, oil, sugar and chipotle pepper and stir until the sugar has dissolved.

Cut 4 x 12-in. (4 x 30-cm) squares of foil and parchment paper. Place parchment square on foil one.

Place the fish in center of parchment paper, and smear the surface with the lime juice mixture. Top with orange zest, ginger and lime slices.

Fold up and seal bundles.

In an ovenproof dish, place the bundles and bake, or grill bundles directly on the barbecue for 10-12 minutes until the fish flakes easily when tested with a fork.

To serve, place the bundles on individual servings plates, and serve with slices of coriander butter and steamed rice and green vegetables.

If properly sealed, bundles swell up like balloons. If not, they stay flat because some steam escapes, and the fish is more likely to be dry.

Source : Académie Culinaire

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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